German Potato Salad

  • 2 lbs Yukon gold potatoes (cut into ½ inch cubes with skin on)
  • 1 package thick cut bacon (cut into small pieces)
  • 6 scallions (sliced thin, white and light green parts)
  • ¼ c chopped chives
  • ½ cup red wine vinegar
  • ½ cup whole grain mustard
  • ½ cup olive oil
  • Kosher salt
  • Fresh cracked black pepper

Place chopped potatoes in cold water to cover with a generous amount of salt. Bring to a boil and reduce to a simmer. Cook potatoes until they are tender but not dry. Drain in a colander and let cool. In a small pan render the chopped bacon over low heat until crispy. Remove bacon from fat and set aside. Reserve the bacon fat. In a separate bowl combine the red wine vinegar, olive oil and mustard. Place potatoes in a large mixing bowl. Add the chives, scallions and bacon bits. Add enough of the dressing so that the potatoes are coated but not swimming. For extra smoky, rich flavor, add some of the bacon fat (about 1 Tbs at a time) until you reach the desired flavor. Season with salt and lots of black pepper. Serve at room temperature.